Blueberry Salad
2 boxes (3 oz ea) red rasberry jello
3 cups hot water
3/4 cup cold water
1 envelope plain gelatin
1/2 cup cold water
1 cup evaporated milk (not sweetened condensed milk)
1 cup sugar
1 tsp vanilla
1 pkg (8 oz) cream cheese
1/2 cup chopped walnuts
1 can blueberry pie filling
First layer: Dissolve 1 box red rasberry gelatin in 2 cups hot water. Let set in refrigerator until firm before making and adding next layer.
Second layer: Dissolve 1 envelope plain gelatin in 1/2 cup cold water. Heat 1 cup cream or evaporated milk and 1 cup sugar until hot without boiling. Mix into gelatin mixture, add vanilla and cream cheese and blend with mixer. Add nuts and pour over first layer. Let set until firm before adding third layer.
Third layer: Dissolve 1 box red rasberry gelatin in 1 cup hot water. Add 3/4 cup cold water and 1 can blueberry pie filling. Add to other 2 layers and chill until set.
2 boxes (3 oz ea) red rasberry jello
3 cups hot water
3/4 cup cold water
1 envelope plain gelatin
1/2 cup cold water
1 cup evaporated milk (not sweetened condensed milk)
1 cup sugar
1 tsp vanilla
1 pkg (8 oz) cream cheese
1/2 cup chopped walnuts
1 can blueberry pie filling
First layer: Dissolve 1 box red rasberry gelatin in 2 cups hot water. Let set in refrigerator until firm before making and adding next layer.
Second layer: Dissolve 1 envelope plain gelatin in 1/2 cup cold water. Heat 1 cup cream or evaporated milk and 1 cup sugar until hot without boiling. Mix into gelatin mixture, add vanilla and cream cheese and blend with mixer. Add nuts and pour over first layer. Let set until firm before adding third layer.
Third layer: Dissolve 1 box red rasberry gelatin in 1 cup hot water. Add 3/4 cup cold water and 1 can blueberry pie filling. Add to other 2 layers and chill until set.
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